the kitchen adventures of a wannabe chef

Hot Reuben Dip on Rye

22 October 2013

‘Tis the season for all things warm, homey, and full of autumn and harvesty goodness. I am not quite sure how I associate a Reuben sandwich with those things, but I do. A few weeks ago my book club discussed The Book Thief and I wanted to have an appetizer that was a little on the Germanic side, a lot on the comfort-food side, and easy-peasy. This is what I came up with: Hot Cream-Cheesy Reuben Dip on thinly sliced rye bread, straight from the German bakery in downtown. Ya’ll, it was amazing.

Mix cream cheese, sour cream, and Greek yogurt until creamy, add everything else. Spread in an 8×8 glass dish, sprinkle with a bit more Swiss and bake for 20-25 minutes until it is bubbly around the edges.